In the contact between the stone and the fruit lies the magic of a golden nectar.
The subtle search for the perfect balance is the art of the miller.

Pangia Family, oil since 1870 - Rotello (CB) Italy.

INNOVATIVE METHODS AND UNFORGOTTEN TRADITIONS.

It takes very careful efforts to make a truly great oil.
Upon arrival at the mill, the drupes are trimmed carefully, washed and then milled for a time carefully established on the basis of their characteristics. The result is an oily juice which is kneaded in order to extract the aromas of the olives. After kneading, the olive paste is sent to the decanter, a device that extracts the liquid and oil part, separating it from the solid leftovers. The juice obtained from the decanter is then sent to a centrifuge, which extracts the extra virgin olive oil and discards the vegetation water (“red” water, as it was called by the old millers); the temperatures of every processing never rise above 25°C, in order to avoid damaging the quality of the olive oil (“cold pressing” technique). From this skillful combination of advanced techniques and ancient experience originates Pangia extra virgin olive oil.